2, different eating methods: pudding needs to be frozen before eating. The best way to eat egg tarts is to bake and eat them now.
3, the production methods are different: the production methods of pudding mainly include baking, steaming or baking. Egg tart is made by putting the crust into a small round pot-shaped cake mold, pouring the egg paste mixed with sugar and eggs, and baking in the oven.
Pudding:
Pudding is a traditional food in Britain. It evolved from the "cloth segment" used in ancient times to indicate the sausage mixed with blood. Nowadays, the pudding made of eggs, flour and milk was handed down by the Saxons at that time. Medieval monasteries called "a mixture of fruit and oatmeal" pudding. The formal appearance of this kind of pudding was in the era of Elizabeth I in16th century, and it was made with gravy, fruit juice, dried fruit and flour. 17th century and18th century puddings were made of eggs, milk and flour. The pudding powder is made of natural seaweed gum such as carrageenan and carob gum L.B.G as coagulants (i.e. pudding stabilizers), sodium stearoyl lactylate SSL and single dry fat T-95 as emulsifiers, and then mixed with eggs, sugar, oil and other ingredients and water. According to the amount of sugar added 15%, each pudding with a weight of 15 grams generates 8.93 kilocalories in the body, while the daily heat supply of ordinary adults is about 2,500 kilocalories, so the proportion of heat generated by pudding in the body is extremely low.